Put your jar to work.

Ingredients

• 100 g Maha Ghee
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp chilli flakes, or to taste
• ½ tsp fine salt
• ¼ tsp black pepper
• 1 tbsp lemon juice

Method

1. Melt ghee gently in a small saucepan. Add coriander, cumin, paprika, garlic powder and chilli. Stir for 30 seconds until fragrant.
2. Remove from the heat and stir in salt, pepper and lemon juice.
3. Reserve some in a separate bowl for finishing. Brush the remainder over meat, fish or vegetables during the last few minutes of braaiing, turning and basting as they finish cooking.
4. Stir the reserved baste and spoon over cooked food before serving.

Syrup

• 500 g white sugar
• 250 ml water
• 1 tbsp lemon juice
• 3 thin slices fresh ginger
• 1 small cinnamon stick

Dough

• 250 g cake flour, plus extra for rolling
• 2 tsp baking powder
• ¼ tsp salt
• 20 g soft Maha Ghee
• 1 large egg
• 100 ml milk, plus a little extra if needed

Frying

• Maha Ghee to a depth of about 4 cm in a small deep saucepan.

Method

1. Make the syrup the day before: stir the ingredients over gentle heat until the sugar dissolves. Simmer for 7 minutes, cool, remove the ginger and cinnamon, and refrigerate overnight.
2. Mix the flour, baking powder and salt. Rub in the ghee. Beat the egg and milk together and mix into the flour to make a soft, workable dough. Add extra milk a teaspoon at a time only if needed. Knead briefly until smooth; cover and rest for 30 minutes.
3. Roll 5 mm thick and cut into 8 cm by 3 cm rectangles. Make two lengthways cuts, leaving one end joined. Plait loosely and pinch the bottom closed. Reroll the offcuts.
4. Split the cold syrup between two bowls; keep one refrigerated and place the working bowl over ice.
5. Heat the ghee to 165–170°C. Fry small batches for about 4–5 minutes, turning until evenly golden.
6. Lift each batch, briefly drip off excess ghee, then immerse directly in the cold syrup for 1–2 minutes, turning as needed. Drain on a rack over a tray. Swap syrup bowls when the working syrup warms.
7. Chill before serving.